Spaghetti With Mushroom Sauce #WeekdaySupper

DSC_0007-2This is a recipe inspired by my pantry, yes pantry you read it right, well the history is very simple, I was doing some cleaning one day and I came across cans of tomato and mushroom, I was a little worry because I try to buy fresh products and don’t remember when I buy those. But of course I was going to use them and what better way the in a sauce, my daughters love pasta and this sauce is just what you need when you don’t want any type of meat.
So I create this easy recipe with pantry items the I know you have in your house and just like me make this delicious sauce and impress your family with something different that day for dinner.


  • 1 can 14 oz diced Tomato
  • 2 cans 4 oz each slice mushroom
  • 1/4 cup ketchup
  • 2 tablespoons tomato paste
  • 1 onion julienne
  • 2 mince garlic cloves
  • 1 teaspoon oil
  • 1 cup pasta water
  • 1 pound pasta
  • 1/2 cup chopped basil
  • salt and pepper to taste


Cook the pasta according to package directions, I used Fusilli but you can use wherever you want.

Heat a pan to medium low heat, add oil, onion and garlic, cook until onion is soft, add the can of tomato, drain and rinse the mushroom and add to the pan, add the rest of the ingredients except the basil, this one is better at the end, cover and cook for 5 minutes.
Drain the pasta mix with the sauce sprinkle some parmesan cheese and serve immediately, serve with a side of salad (optional).

This recipe makes 6 servings.

Preparation time: 20 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

Sunday Supper Movement

For more ideas to make delicious #weekdaysupper check out this recipes.

Monday – The Hand That Rocks The Ladle – Linguine with Clam Sauce
Tuesday – Cookin’ Mimi – Barbecue Jack Chicken
Wednesday – Noshing With The Nolands – Lentils Ole
Thursday – Basic N Delicious – Spaghetti with Mushroom Sauce
Friday – Granny’s Down Home Sassy Southern Cooking – Sassy Sausage Jambalaya


This recipe is a hit in my family, and believe it or not what I wanted to achieve was that my children ate mushrooms.
The flavor of the sauce is so delicious you will be surprised how quickly they finish the dish.


4 chicken breasts, boneless skinless
1 medium onion, cut into julienne
2 cups sliced ​​mushrooms
1 cup chicken broth
1 / 2 cup heavy cream
2 garlic cloves, minced
1 / 8 teaspoon nutmeg
1 / 8 teaspoon cinnamon
1 / 2 teaspoon poultry seasoning
1 / 2 teaspoon dried oregano
2 teaspoons oil
Salt and pepper


Add salt and pepper to chicken breasts.
In a skillet, heat the oil and place the chicken, leave until golden, 5 minutes on each side.
Remove the chicken from the heat and in the same pan add the onion and mushrooms, they will cook for 8 minutes.
Followed add garlic, chicken broth, nutmeg, cinnamon, oregano and chicken seasoning (try the mix before adding salt).
Simmer for 10 minutes over medium heat.
Then add the heavy cream and chicken, cover, reduce heat and simmer 10 minutes more.

Once ready, you can sprinkle with fresh cilantro or parsley.

Join this dish with couscous, rice, salad, mashed potatoes or pasta.

Serves 4 to 6 people.

Enjoy it.

Versión en español CLICK AQUI